Cremini Rarebit for #MeatlessMonday

Someone somewhere this week posted a Rarebit recipe. Something just clicked with that. It would make a PERFECT #MeatlessMonday meal! Some shrooms, cheese sauce, toast? #NOMZ! I have no idea why I didn’t think of it sooner.

The only thing S said about this, is he wouldn’t use Guinness again. It was a bit overpowering for this recipe. Other than that, it was delicious!

I HAVE NOT wanted to be in the kitchen this week. I mean, it’s been the hottest week so far this Summer. Have I expressed my loathing of Summer? No? Well, yes, I LOATHE Summer. Abhor it! BEYOND hatred!! It’s hot. There’s a crapton of bugs. There’s humidity. *I* am totally miserable in Summer.

My cracker white skin just can’t take the heat. I’m a cold weather person. The colder the better for me. Now, don’t get me wrong. I don’t like to BE cold, I just prefer cold weather. My genes are better suited to Winter than Summer. I’d rather bundle up in 7 layers of warmth than lounge in one layer in summer. And a skimpy layer at that. Which just IS NOT a pretty sight. LOL

Okay. I am out of words that do not involve griping about work…so I’ll leave ya with a few pics:

Heat a skillet coated with cooking spray on medium-high heat. Add mushrooms and saute 5 to 7 minutes or until browned and juices have released. Keep warm.

Combine beer, milk and flour in a medium saucepan over high heat. Bring to a boil and simmer until thickened. Add salt and pepper to taste and remove from heat. Add cheese and stir until melted.

Toast bread and top with sauteed mushrooms and cheese sauce.

Sorry so short today peeps. I just am out of words today.

Enjoy!

Cremini Rarebit

Recipe by A Kitchen Hoor (@flowerfroggirl)

Yield: 4

Ingredients

3 cups
cremini mushrooms, sliced

1 tablespoon
margarine or butter

12 ounces
beer

1 cup
fat free milk

3 tablespoons
all-purpose flour

1/2 teaspoon
salt

1/4 teaspoon
black pepper

1 cup
fat free cheddar cheese

8 slices
French bread, sliced

Cooking Directions

Heat a skillet coated with cooking spray on medium-high heat. Add mushrooms and saute 5 to 7 minutes or until browned and juices have released. Keep warm.

Combine beer, milk and flour in a medium saucepan over high heat. Bring to a boil and simmer until thickened.

I'm a cold weather gal, too! People think I'm nuts. But this hot, humid weather makes me SO irritable! This looks delicious and I can only imagine the flavor is amazing. …and kudos for cooking in this heat. Craig has been left to his own devices, because I refuse to cook in the heat (our rental only has an inefficient window unit), so he's been eating a lot of hot dogs this week!

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.